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Lamb...

post #1 of 3
5/28/11 at 4:36pm
Thread Starter 

I have moved to Seattle about a year ago. I have not found any great butchers yet. I have a place called Bill The Butcher close to home. I bought some ground lamb the other day to make gyro meat with.... it was awfully gamy in flavor and smell. I haver read that the smell in mostly in the fat, and it seemed to have a very high fat ratio.

 

He also gave me some lamb bones... would you make a brown stock with them or just get rid of them? I do not really eat lamb, so not sure I would use the stock ever.

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post #2 of 3
7/13/11 at 6:26pm

Why not make a stock, freeze it, and wait 'til inspiration strikes?

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post #3 of 3
7/14/11 at 3:17am

I butcher a lamb each fall that I get at the 4-H fair auction. I use every part of the animal and use the bones to make stock.

The younger the animal the less "gamey" the flavor. I try to stay in the 130 Lb. range as I have found that anything larger has that full flavor.

As for the stock.....After straining it I will reduce it with a bottle of red wine and strain again. I will pour mixture into muffin cups to freeze. After that I pop them out and place them in small sandwich bags, twist tie them and keep them in the freezer for later use.

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